Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China.
School of Food and Biological Engineering, Key Laboratory for Agricultural Products Processing of Anhui Province, No. 193 Tunxi Road, Hefei University of Technology, Hefei 230009, China.
Food Chem. 2025 Jan 15;463(Pt 1):141148. doi: 10.1016/j.foodchem.2024.141148. Epub 2024 Sep 4.
This study investigated the effect of liquid nitrogen ball-milled mechanochemical treatment on multiscale structure and physicochemical properties of starches with typically selected A (rice starch, ReS), B (potato starch, PtS) and C (pea starch, PeS) crystal types. The morphology of starch samples changed from integral granules to irregular fragments, and the interaction between the exposure OH bonds led to a serious agglomeration. As the treatment times extended, the crystalline structure of starch samples was gradually destroyed, and the excessive treatment approached amorphization. Moreover, the thermal stability of starch samples showed the downward tendency; and with amorphization increased, the swelling power (SP), solubility (S), water absorption capacity (WAC), oil absorption capacity (OAC) and hydrolysis rate of starch samples gradually increased. The obtained results provided a theoretical foundation for broadening the application range of ball-milled starches with different crystal types.
本研究考察了液氮球磨机械化学处理对具有典型 A（籼米淀粉，ReS）、B（马铃薯淀粉，PtS）和 C（豌豆淀粉，PeS）晶体类型的淀粉的多尺度结构和物理化学性质的影响。淀粉样品的形态从完整的颗粒变为不规则的碎片，暴露的 OH 键之间的相互作用导致严重的团聚。随着处理时间的延长，淀粉样品的结晶结构逐渐被破坏，过度处理接近非晶态。此外，淀粉样品的热稳定性呈下降趋势；随着非晶态的增加，淀粉样品的膨胀能力（SP）、溶解度（S）、吸水率（WAC）、吸油能力（OAC）和水解速率逐渐增加。研究结果为拓宽不同晶体类型球磨淀粉的应用范围提供了理论基础。
